EL-NIMER, A., MOSTAFA, M., AHMED, M. (2014). THE USE OF DAIRY BY-PRODUCTS IN PREPARING PROBIOTIC FERMENTED MILK DRINK FORTIFIED WITH CHICKPEA. Egyptian Journal of Agricultural Research, 92(4), 1575-1590. doi: 10.21608/ejar.2014.157689
AMAL M. EL-NIMER; MOHAMED A. MOSTAFA; MOHAMED A. AHMED. "THE USE OF DAIRY BY-PRODUCTS IN PREPARING PROBIOTIC FERMENTED MILK DRINK FORTIFIED WITH CHICKPEA". Egyptian Journal of Agricultural Research, 92, 4, 2014, 1575-1590. doi: 10.21608/ejar.2014.157689
EL-NIMER, A., MOSTAFA, M., AHMED, M. (2014). 'THE USE OF DAIRY BY-PRODUCTS IN PREPARING PROBIOTIC FERMENTED MILK DRINK FORTIFIED WITH CHICKPEA', Egyptian Journal of Agricultural Research, 92(4), pp. 1575-1590. doi: 10.21608/ejar.2014.157689
EL-NIMER, A., MOSTAFA, M., AHMED, M. THE USE OF DAIRY BY-PRODUCTS IN PREPARING PROBIOTIC FERMENTED MILK DRINK FORTIFIED WITH CHICKPEA. Egyptian Journal of Agricultural Research, 2014; 92(4): 1575-1590. doi: 10.21608/ejar.2014.157689
THE USE OF DAIRY BY-PRODUCTS IN PREPARING PROBIOTIC FERMENTED MILK DRINK FORTIFIED WITH CHICKPEA
Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
Abstract
The purpose of this study was to investigate the possibility of producing probiotic fermented milk drink from permeate which supplemented with different concentrations 0,1,2,3 and 4% of chickpea and 4,3,2 and 1% of skim milk powder using single culture of Bifidobacterium bifidum 1% with additives, natural strawberry pulp 20%, sucrose 5% and carboxy methyl cellulose 0.1%. Chemical, microbiological, sensory properties, amino acids, minerals and vitamin C content of the treatments were evaluated during storage at 5°C after 1,7 and 14 days. The results revealed that protein and ash contents of all treatments were significantly increased during storage, the pH values of all treatments significantly decreased, while the titratable acidity significantly increased (P >0.01) with increasing the amount of chickpea up to 4% throughout storage. Bifidobacterium count of the treatments containing 3 and 4% chickpea gave the highest counts of bacteria more than106 cfu/ml and the viable count of Bifidobacteria remained relatively constant during 14 days of storage, approxmatly 107 cfu/ml. Treatments supplemented with strawberry pulp and 3,4% chickpea respectively led to high increase in calcium, potassium, phosphorus,iron and zn compared with other treatments. All treatments were considered acceptable. Treatment containing 95% permeate,1% skim milk powder and 4% chickpea was the most preferable in sensory properties than others. The presence of Bifidobacterium bifidum in the produced fermented milk drink from permeate can be used as a probiotic dairy product and also, can be considered a good source of vitamin (C), essential amino acids , calcium and phosphorus.
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